Active Time
30 MIN
Total Time
2 HR 45 MIN
Yield
Serves : 8
© Keller & Keller

How to Make It

Step 1    

In a large saucepan, cover the beans with cold water and bring to a boil. Cover and let stand off the heat for 1 hour.

Step 2    

Drain the beans. Return them to the pot and cover with 3 inches of water. Bring to a boil and simmer over low heat until tender, about 1 hour and 30 minutes; season generously with salt during the last 10 minutes. Drain and let cool.

Step 3    

Meanwhile, in a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt and bring to a boil. Cover the saucepan and simmer the quinoa over low heat until the water has been absorbed, about 15 minutes. Spread the quinoa on a plate and let cool.

Step 4    

In a large bowl, whisk the vinegar, soy sauce, lime juice and chipotle. Add the olive oil in a thin stream, whisking until blended. Add the black beans, quinoa, scallions, red onion, yellow pepper and cilantro. Season with salt, toss to combine and serve.

Make Ahead

The black bean–and–quinoa salad can be refrigerated overnight.

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Aggregate Rating value: 5

Review Count: 1334

Worst Rating: 0

Best Rating: 5

Author Name: bratdlp9

Review Body: made this salad for mother's day brunch and everyone loved it...so good....<3...will be a great summer salad...easy to prepare and inexpensive...also very healthy....low fat

Review Rating:

Date Published: 2017-05-15